LITTLE GREENHOUSE X GLOBE-TROTTERS COLLECTIVE

I'm very excited to share my recent collaboration with The Globe-Trotters Collective! This wonderfully illustrated travel guide only features locals' recommendations from San Fran to Singapore, and its where you'll now find the "Bangkok Green Edition" - a selection of the best of the Big Mango's green side, curated by yours truly.

What are you waiting for....? Trot on over!

BEST VEG RECIPES ROUND-UP

I'm a little behind on new recipes for the weekly Meatless Mondays series. Instead, this week, I'd like to offer you a round-up of some of the best vegetarian and vegan recipes I've tried from fellow plant-based bloggers.

(1) Sprouted Kitchen: While not exclusively vegetarian, Sprouted Kitchen celebrates wholesome foods in a beautiful, delicious way. Not only has every recipe I tried become a keeper, but the food photography is a feast for the eyes! I particularly like the lentil "meatballs", which are adaptable and versatile.

(2) Oh She Glows: A trove of creative and tasty all-vegan (often gluten-free) recipes, particularly comfort foods. I was really impressed with Angela's lentil-walnut taco "meat" and almond "tuna" salad.

(3) Smitten Kitchen: Easily one of the most entertaining food blogs out there, SK has an impressive array of vegetarian and vegan options. In addition to amusing anecdotes, the recipes are easy to follow and demonstrate someone dedicated to helping you make mouth-watering dishes whatever your dietary preferences may be. The shakshuka is worth adding to your weekly rotation. 

Check these out if you want to mix things up a little in the kitchen. You won't be disappointed!

(Photo above by Hugh Forte for Sprouted Kitchen)

HAPPY FRIDAY

"The secret of health for both mind and body is not to mourn for the past, 
nor to worry about the future, but to live the present moment wisely and earnestly." 
- Gautama Buddha

THIRSTY THURSDAYS

We returned to Bangkok on Sunday morning, after a wonderful week exploring the French Riveria. It's good to be home, but I'm having major withdrawal from the endless walking, glasses of crisp rose and fresh, cool evenings.

More on Nice shortly. For now, here are a few links for your viewing pleasure this week...

The sweetest, juiciest strawberries were available everywhere in Nice last week. I would have loved to try a few of these variations on fresh strawberries and cream.

Could The Game of Thrones be an allegory for climate change?

Are you pro- or anti-clutter? I just started reading this recently hyped book and can't help feeling inspired.

A fascinating article on bibliotherapy in which the author perfectly articulates my feelings about reading: "In a secular age, I suspect that reading fiction is one of the few remaining paths to transcendence, that elusive state in which the distance between the self and the universe shrinks."

BRB

Off to Nice for a week of vacation with the family. Will be back in Bangkok in early June. Until then, ciao!

AVOCADO POMELO 'YUM'

What is 'yum' you ask? Why, Thai salad of course!

Thai cuisine has more than one fruit-based salad, or yum as they say in Thai. Mostly widely known is som tum, a spicy concoction of shredded green papaya, long beans, peanuts and tiny, salty shrimp or crabs. Other versions are made using green mango. One of my favorites however, is yum som-o, made with the "Asian grapefruit" called pomelo. The bursts of citrus are wonderfully refreshing, not to mention a great way to get some nutrients. Pomelos are powerful sources of vitamin C (an entire pomelo has about 600% of your daily vit. C requirement), potassium and fiber to help boost your immune system, support digestive health and lower blood pressure.

If you're looking for something light that packs a nutritional punch, try this avocado pomelo salad with pineapple lime dressing.

AVOCADO POMELO SALAD

Serves 2-3.

Ingredients:
1 pomelo or grapefruit, peeled and supremed
1 avocado, sliced
1 large handful red grapes, halved
2 tablespoons fresh lime juice
2 tablespoons pineapple vinegar
1 tablespoon palm sugar
1 generous pinch of sea salt
1 red bird's eye chili, deseeded and sliced (optional)
One handful crushed, salted peanuts (optional)
Small handful mint leaves (optional)

Method:
1) Break the segments of pomelo (or grapefruit, if using) into chunks and mix gently with the avocado slices and cut grapes.
2) Whisk the lime juice, pineapple vinegar, sugar, salt and chili (if using) together. Taste test and adjust seasoning as needed. Next time, I'll probably try with some tamarind juice. If you're not vegetarian, you can use fish sauce instead of salt to get a really authentic flavor.
3) Gently dress the fruit and top with crushed peanuts and torn mint leaves.

BEAUTY DIY: COFFEE BODY SCRUB

This is one DIY that's easy, energizing and eco-friendly. Not only does the coffee stimulate your skin (and tackle cellulite, they say), the coconut oil is an all-natural moisturizer that will make your skin glow. I particularly like to use it right before shaving my legs, to keep them lasting smoother longer!

Combine 5-6 tablespoons of finely ground coffee grinds with 1-2 tablespoons of coconut oil. Adjust oil based on preference. You can even add in sugar (though beware of attracting bugs to your shower!) or salt to amp up the exfoliating power, or some cinnamon for its antioxidants and anti-inflammatory properties. If you make this with used coffee grinds, be sure to completely dry out the grinds first. Store any leftover scrub in an airtight container.

Et voila, no need to ever buy store-bought body scrub again.

p.s. - I think the coffee grinds can be a bit harsh for facial skin, so I usually stick to using this on my body and use something gentler for my face.

(Photo from Free People)

THIRSTY THURSDAYS

Here's the weekly roundup of links that caught my eye this week -

How beautiful are these double-exposure photos of animals in their natural habitat?

According to the UN, every year, one-third of all food produced for human consumption globally is lost or wasted. Instead of pitching those kitchen scraps or leftovers, take a cue from these guys and get creative.

Great to see that the film industry is beginning to address the environmental impact of film production through the new Film4Climate initiative, launched at the Cannes Film Festival this week.

For those of you in Bangkok this weekend, the Siam Green Sky urban agriculture learning center opens tomorrow. There will be several events over the weekend to celebrate the opening, including an eco-friendly market, guest speakers and workshops. Sounds like something worth braving the heat for!

(Photo above by Andreas Lie, courtesy of the Mother Nature Network)

AVO TOMATO SALAD

To me, avocados are the embodiment of summer. The creamy, pale green fruit conjures memories of warm, carefree summer evenings. Unfortunately for us in Thailand, locally produced avocados are not yet widely available, so the ones for sale are shipped all the way from California. Not exactly friendly to the environment, or my wallet! However, I treat myself to a couple avos every now and then, justifying them as a powerful source of omega 3 fatty acids for us vegetarians :-)

If you've got a ripe avocado on hand that you're looking to stretch beyond a single serving, try this summery salad - great atop greens, quinoa or with taro chips (pictured above)!

Avocado Tomato Corn Salad

Serves 3-4.

Ingredients:
1 ripe avocado, cubed
2 large, ripe tomato, diced
Half an onion, diced
Kernels from cob of cooked corn
Garlic, chopped (start with one clove, then adjust based on preference)
Juice of one lime
Herbs (cilantro, basil)
Salt, pepper

Method:
1) Mix the tomato, onion, corn and garlic together in a large bowl.
2) Add the cubes of avocado and gently mix.
3) Add lime juice, generous pinch of salt and pepper, and gently mix again.
4) Top of chopped herbs of your preference.
5) Enjoy served with chips, mixed with some red quinoa and feta, or on top of some baby greens.

... And don't forget the margaritas. Cheers!

THE HOPE OF FREEDOM

"None who have always been free can understand the terrible fascinating power of 

the hope of freedom to those who are not free." 

- Pearl S. Buck

THIRSTY THURSDAYS

Some interesting links I happened across this week...

Check out how solar power is helping relief and recovery efforts in Nepal.

Mark Bittman on America's toxic food system.

Did you know that a single pair of leather shoes takes over 2,000 gallons of water to produce? Here are other everyday items that require surprisingly large amounts of water to produce.

Why is it so hard to throw things away? This journalist tests out Marie Kondo's de-cluttering manifesto.

That's all for today. Happy Thursday!

BYE-BYE PAPER PLATES

How beautiful is this compostable dinnerware? They're made from fallen leaves, believe it or not! These would be a lovely alternative to plastic and paper plates at picnics and outdoor dinner parties this summer.

Check out more of Verterra's beautiful eco-friendly dinnerware here.

(Photo courtesy of Bon Appetit)

CHOCOLATE CINNAMON BANANA ICE CREAM

Indulge in this decadent guilt-free treat this summer. Not only is this velvety dark chocolate, cinnamon-spiced banana ice cream all natural, it's vegan too. What's even better, you don't need an ice cream maker to whip this up! 

Check out the recipe below.

Chocolate Cinnamon Banana Ice Cream

(inspired by this recipe)

Serves 4

Ingredients:

4 ripe bananas, cut into coins and frozen solid (overnight preferably)

4-5 tablespoons cocoa powder (Dutch-processed is best)

1-2 teaspoons ground cinnamon

2-3 tablespoons maple syrup, depending on preference

3 teaspoons pure vanilla extract

Method:

1) Place the frozen bananas directly into a high-powered blender or food processor and blend. Keep blending until the mixture just starts to come together. I recommend blending in small batches to ensure a smooth consistency.

2) Throw in remaining ingredients and pulse a few times for all the flavors to incorporate into the ice cream. Taste-test and adjust maple syrup, cocoa powder and cinnamon according to your preference.

3) Either serve immediately (it melts quickly!) or put it in a container to freeze until you're ready to serve.

Try it topped with chopped pistachios, slivered almonds or some chocolate shavings!  

PAGE TURNERS

Going on vacation soon or simply in need of a good book? Take it from me, you can count on any of these books to whisk you away to another world.

1) Flight Behavior by Barbara Kingsolver -" That must be lonely, Dellarobia thought, to have answers whose questions had all died of natural causes."

2) The Bone Clocks by David Mitchell -"Love may be blind, but cohabitation comes with all the latest X-ray gizmos."

3) The MaddAddam Trilogy (Oryx and Crake, The Year of the Flood, MaddAddam) by Margaret Atwood - "The Human reason is a pin dancing on the head of an angel, so small it is in comparison to the Divine vastness that encircles us."

Happy reading!

(Book covers courtesy of Good Reads)

THIRSTY THURSDAYS

A few links that caught my eye this week:

Would you ever consider trying cheese produced without cows and meat-free burgers made with plant "blood"?

It's not bio-engineered, but I would recommend this light, delicious fish-free "tuna" salad.

In addition to the water we consume for household needs, we also use water indirectly through the products we purchase - food, clothes, technology. A single cotton t-shirt takes over 700 gallons of water to produce! If you're curious to know what your water footprint is, calculate it here.

How cool does this organic farm and sustainable lifestyle center in Northern Thailand look?

Also, a quick note that the relief efforts in Nepal still need your support even though mass media has started to move on. This is a critical period to deliver food, water and shelter; prevent public health emergencies; and support vulnerable populations, such as children, who may be displaced and need to be reconnected with their families. Here is a list of international organizations accepting donations for relief efforts in Nepal. There is also Plan International, which focuses primarily on helping children in post-disaster situations, and the America Nepal Medical Foundation's Relief Fund.

That's all for this week. Cheers!

SKIN DEEP

Most people forget that the skin is the biggest organ of the human body. Whatever you brush, slather, dab or scrub on your skin gets absorbed into your system.

That's why it's particularly worrisome that a recent study by the Environmental Working Group in the U.S. says women apply an average of 168 chemicals to their faces and bodies every day. Since women tend to use more personal care products than men, they are disproportionately exposed to toxins that could impact their reproductive health and put them at greater risk of developing cancer.

In the United States, because personal care products are governed by the Food, Drug and Cosmetic Act, they are not required to undergo governmental review before they hit the shelves. Instead, companies are responsible for the safety of their products.

In order to help consumers be more aware of the chemical content in their personal care products, the EWG created Skin Deep. This massive database allows you to search over 68,000 products for their hazard rating, so you can be more informed about your personal care choices.

I found out that even my mild, moisturizing Dove body wash has a moderate hazard rating. Check it out for yourself, you may be surprised!

5-MIN SPICY LENTIL SOUP

This recipe is at the other end of the culinary spectrum from the tofu red curry I posted last week. It literally takes five minutes, involves zero prep and requires a little bit of cheating.

At our house, we eat Indian food at least once a week. Spicy yellow daal and mattar paneer from CoCo's (available at Villa Supermarket) is our go-to dinner after those manic Mondays. But we can only eat rice, daal and paneer for so long.

One of my quick weekday lunches has become this spicy lentil soup, using the leftover daal. With a dollop of greek yogurt and some buttery toast, this hits the spot when you need something quick and easy.

Serves 1.

Ingredients:
- 1 cup leftover spicy yellow daal
- 1/2 cup water (adjust based on preference)

Mix together and pop in the microwave for 2-3 minutes. Top with a dollop of greek yogurt on top and some freshly cracked black pepper. Enjoy!

NATURAL DIY FOR GLOWING, CLEAR SKIN

A few weeks ago, as the weather in Bangkok was transitioning to the sticky, humid summer we're currently in, the skin on my face went haywire. I normally have pretty well-behaved skin, but the humidity plus the polluted air and work-driven stress was too much. I felt like a teenager again!

Instead of reaching for my tube of Clearasil like usual (which turned out to be two years expired), I started researching natural remedies for battling acne. The number one recommended product was Raw Apple Cider Vinegar. Who knew? Good for salad dressings and your face.

I purchased HealthyMate's Raw Apple Cider Vinegar with Mother of Vinegar, which is important because that's the key active ingredient. By diluting the ACV with water (3 parts water, 1 part ACV), I created a 100% natural "toner" that I dabbed onto problem areas of my face with a cotton pad. I'll admit, the smell is a bit weird at first. I vaguely started craving salad. But the smell fades after awhile.

After three days of this routine, my skin was not only visibly clearer, but also seemed to be more glow-y than usual. Consider me an ACV convert. I don't use this every day but now when my skin starts acting up, I head to the kitchen pantry first!

**If you're interested in trying diluted ACV on your skin, please test a small patch first. If your skin is sensitive, try diluting the mixture further and washing it off after 10 minutes of treatment. **

PAKBARA PARADISO IN PERIL

Over the weekend, we went to the Bangkok Art and Culture Centre (BACC) to check out the Pakbara Paradiso exhibit. The exhibit featured photographs of the communities, livelihoods and ecosystems under threat by a deep sea port construction project planned for Thailand's southern Satun province.

The photos conveyed sleepy fishing villages, with communities deeply connected to the land and sea they rely on for their food security and income. They also showcased crystal clear waters and phenomenal marine life, including richly hued coral, that will be displaced or lost once construction of the Pak Bara port is complete.

A lecturer from a local university told us that when the proposal for the deep sea port was originally conceived several years ago, it was to increase Thailand's regional competitiveness. However, there are now several deep sea ports in Southeast Asia that renders the data the proposal is based on invalid. He lamented, "The government is not thinking about the long-term."

Near the intended port are the Tarutao and Petra Marine National Parks which attract increasing numbers of eco-tourists annually. Tarutao Marine Park is estimated to be home to a quarter of the world's tropical fish species. As noted in the Bangkok Post, "The plan for the seaport requires authorities to remove 4,734 rai (1,800 acres) from the Petra Marine National Park. The area around Tarutao Marine National Park - including up-and-coming tourist magnets such as Koh Lipe...will be an area for oil and cargo liners."

A science teacher from a local school in Satun was eager to show us the photos of the neon colored coral and vibrant marine life in his province. He explained that there were even fossils dating back to the Paleolithic era around the area where the seaport will be constructed. In typical Thai style, he delivered bad news with a chuckle, "If you have never been, you must visit Satun and see the coral. It may be gone soon!"

As a predominantly Buddhist country, the concept of impermanence is deeply ingrained in Thai society. Nothing lasts forever, all will change. While this may be true, many know there are smarter, more sustainable ways of bringing about positive changes in both the short- and long-term. The longer we continue orienting our idea of development around economic growth, industrial development and competitiveness, the more we are telling younger generations that traditional ways of life, environmental sustainability and biodiversity conservation are not priorities.

"This land is your land and this land is my land, sure, but the world is run by those 

that never listen to music anyway" - Bob Dylan

(Photos by photographers at the Pakbara Paradiso exhibit; woodcut print by an artist at the exhibit)

TOFU IN THAI RED CURRY SAUCE

Instead of sleeping in until noon this Sunday as our bodies demanded from us, we woke up early and slogged our way across town to the famous Blue Elephant Thai Cooking School. The Blue Elephant is Thailand's version of Le Cordon Bleu and offers a range of classes to suit everyone, from beginners to serious foodies to professionals, interested in Thai cooking. And lucky me, I received a half-day class from Pem last week as a birthday present!

After a brief market tour in Saphan Kwai, we were given a brief demonstration before we got down to chopping herbs, pounding curry paste and mixing our first dish of the day - red curry sauce. The Blue Elephant's original recipe calls for tilapia, or plaa tub tim, but we made a vegan version with tofu.

Thai cuisine is renowned for its complexity of flavors in a single dish and this is a glorious example of how sweet, salty and spicy come together. Of the four dishes we made, this is the one that disappeared fastest. Check out the recipe below!

Several of these ingredients are the essential building blocks of flavor in Thai cooking - fresh chillies, kaffir lime leaves, coconut milk, dried shrimp and fish sauce. You can substitute the fish sauce for soy sauce and omit the dried shrimp to keep it vegan.

Serves 2

Ingredients:
1 tb vegetable oil
1 tb red curry paste (either homemade or pre-prepared)*
70 ml coconut milk
15 leaves sweet basil, julienned
1 tb cream of coconut milk (which can be skimmed from the top of separated coconut milk)
4 kaffir lime leaves, julienned
1 big red chili, de-seeded and finely sliced
80 grams firm tofu, cut into bite-size squares and pre-stir-fried until cooked through
1 tb palm sugar (or regular white sugar)
1 tb soy sauce

Method:
1) Place the sliced red chili into a cup of water to curl while you cook. This will serve as a garnish.
2) Heat the oil in the wok until hot. Add the red curry paste and stir-fry until an aroma develops.
3) Slowly incorporate the coconut milk into the red curry paste.
4) Add the sugar and soy sauce and stir-fry for a few more seconds.
5) Add about three-quarters of the sweet basil and half of the kaffir lime leaves into the wok. Save the rest of the herbs for garnishing.
6) Add the tofu and any veggies you may want to add (baby corn or mushrooms would work well) and let simmer for a few minutes.
7) Remove from heat and place in serving dish. Spoon cream of coconut milk on top and then garnish with the chili curls, kaffir lime and basil leaves.
8) Enjoy with mixed brown and white rice!

*A note on red curry paste: There are several options of pre-prepared red curry paste these days which are huge time and energy savers. The only downside is that many often contain shrimp paste. Be sure to check ingredients on the label, or if you're feeling adventurous, try making your own using the recipe below! Many of these spices, including Blue Elephant products, can be found at The Gourmet Market or Spice Story at Siam Paragon.

5 dried big red chilies, soaked in water for fifteen minutes
1 coriander root
1/2 tb kaffir lime zest
1/2 tb galangal, finely sliced
1 and 1/2 tb lemongrass, finely sliced
5 cloves of garlic, peeled and roughly chopped
4 shallots, roughly chopped
1/2 teaspoon salt
1 teaspoon roasted cumin seeds
1/2 teaspoon roasted coriander seeds
1/2 teaspoon white pepper powder

Method:
1) Squeeze excess water from the chillies.
2) Place all ingredients in food processor for a quick and easy red curry paste. Alternatively, ground by hand using a mortar and pestle for a nice aroma, putting in the dry ingredients first and then the wet (garlic, galangal, shallots).

This red curry paste will keep in an airtight container for about two weeks, or for one month in the freezer.

TGIF

"Humans - despite their artistic pretensions, their sophistication, and their many accomplishments - owe their existence to a six-inch layer of topsoil and the fact that it rains." 

- Source Unknown

THIRSTY THURSDAYS

... Thirsty for knowledge, that is!

Some links from around the interwebs for your reading pleasure -

Curious about what "eating antipodean" means? Check out these culinary adventures trying dishes from the other side of the globe (including my attempts at making Ecuadorian food in Bangkok!) in "Around the World in 18 Plates".

With temperatures soaring these last couple weeks, I haven't had much energy to cook or eat elaborately but this muhammara (walnut and red pepper spread) recipe looks easy enough to attempt for a light dinner with a glass of nice, crisp rose. 

The BBC's Your Life on Earth will tell you how the world has changed since you were born. Since I was born 28 years ago, over 2.2 billion people have joined this planet, the number of endangered plant species has doubled and sea levels have risen eight cm. It's not all dire straights though! Apparently all sorts of creatures like the Siamese crocodile and the black rhino were rediscovered and saved from extinction and carbon intensity has decreased by 13%. 

It turns out that being boring may be the way to go when it comes to climate change documentaries.

If you're stuck in the Big Mango this weekend, but want a change of scenery, head to the BACC and check out the Pakbara Paradiso exhibit of stunning photos highlighting the way of life under threat by the construction of the Pak Bara deep sea port. Featuring talks, performance art and music from this Friday - Sunday only.

All for now. Stay (knowledge) thirsty, my friends!

(Photo taken by Noppasin Sukswasdi, featured in Pakbara Paradiso)

HAPPY EARTH DAY!

When one tugs at a single thing in nature,

he finds it attached to the rest of the world. 

- John Muir

Did you know that Earth Day comes just one day after John Muir's birthday? John Muir, early 20th century naturalist and co-founder of the Sierra Club, was born 177 years ago on April 21, 1838. We have him to thank for the preservation of the Yosemite and Sequoia National Parks in the U.S.!

(The photo above is from the most serene breakfast setting I've ever experienced, in a treehouse perched atop a lush forest outside of Chiang Mai. Highly recommended for anyone who needs to escape the concrete jungle for awhile!)

THE IMPORTANCE OF SANUK

Well, I made it to the other side of Songkran 2558* relatively unscathed. Just got an earful, literally, after someone got me with their long-range water gun as I navigated the crowds at the BTS yesterday.

I'll have to admit, it's difficult to read news about the drought-induced water shortages in California while this entire country is splashing, dumping, dunking, firing, hosing water at each other for three straight days. Though there is something to be said about an annual festival that largely involves brightly colored aloha shirts and some serious water guns. 

In Thai class last week, we were talking about Songkran and our teacher asked us to share what festivals we have in our home countries. With fellow students from Russia, Japan, and Germany, there were some interesting festivals but none quite compared to Songkran. Our teacher asked brightly, "So what do people in your country do for your festival?"

"Eat a lot of food and watch football." (U.S. Thanksgiving)

"Make special food and pray to our ancestors." (Japan Summer Festival)

"Drink a lot of beer." (German Oktoberfest)

The teacher's smile faded as she gently asked, "Is that all?" 

Granted our Thai vocabulary was limited, but she basically was saying, none of you have national festivals where you get to run amok for three days laying siege to the streets with water guns? Where is your national sense of fun?

And fun, or sanuk, one quickly learns is a huge, mostly wonderful, part of Thai culture. If a national water festival every year doesn't convince you, you'll eventually realize that making sure sanuk is had by all is a national pastime for Thais. Occasionally, always being enthusiastic and up for a good time can get tiring for foreigners but your Thai family, friends and colleagues always mean well. Just keep an open mind and an easy smile, and always remember, nothing gets in the way of sanuk. Nothing. 

*Thais follow the Buddhist Calendar Year, which is currently in the year 2558. It's really neat to see on your Thai work permit or driver's license that your birthday is 500 years in the future. 

HAPPY SONGKRAN!

Around this time every year, major watergun battles spontaneously erupt across the country in celebration of the Buddhist New Year, or what Thais call Songkran. For three full days, you cannot expect to leave your house without bracing for a splash of ice cold water from festive neighbors or getting white paste smeared on your cheeks. Young and old, rich and poor, Thai and foreign - no one is off limits for a little len nam, or water play. After all, average temperatures during this season are around the mid to high 30's (Celsius) and this festival originated in the time before A/C. So, time to grab a drink, fill your water gun and chill.

Sawatdi Pii Mai and have a fun, safe Songkran!

NEW YEAR, NEW BLOG

Welcome to Little Greenhouse in the Big Mango, a new blog chronicling my pursuit of a more sustainable urban lifestyle. I've lived in major cities almost all my life and can't imagine living anywhere else. But it's clear that as more of the human population moves to cities, we are going to have to figure out better ways to share an increasingly overcrowded, overheated and over-exploited planet.

Over the past year or so, through my work, I have become more aware of the impacts that climate change will have on our environment and ultimately, on ourselves. I believe that our own individual lives and the way we lead them are as connected to the issue as are the actions (or inaction) of governments and corporations. As much as we should keep urging the big players to make big changes, we also must make our own changes which may not only be better for our collective future, but equally as good for ourselves today.

Naturally, Wendell Berry offers a far more eloquent explanation of what I'm attempting to say:

"If we think the future damage of climate change to the environment is a big problem only solvable by a big solution, then thinking or doing something in particular becomes more difficult, perhaps impossible. 

It is true that changes in governmental policy, if the changes were made according to the right principles, would have to be rated as big solutions. Such big solutions surely would help, and a number of times I have tramped the streets to promote them... But to wait for good sense from the government only displaces good sense into the future, where it is of no use to anybody and is soon overcome by prophesies of doom. 

On the contrary, so few as just one of us can save energy right now by self-control, careful thought and remembering the lost virtue of frugality. Spending less, burning less, traveling less may be a relief. A cooler, slower life may make us happier, more present to ourselves, and to others who need us to be present. " 

Wise words. But Wendell Berry lives on a farm in Kentucky while I live in the heart of the Asian megacity of Bangkok. Mr. Berry is in his late seventies and has lived most of his life in a world without personal computers, let alone smartphones. I experienced my first computer by the age of ten, a personal cellphone at 14 and a smartphone at 22. Today, 50% of 11-yr-olds in the U.S. have their own cellphone. By the year 2020, perhaps newborns will be assigned their own infant-sized Apple Watch to track their vitals in hospital nurseries.

At the same time, if the popularity of post-apocalyptic YA literature says anything, I think it would be that younger generations, consciously or subconsciously, are deeply concerned about the future of our planet and of human society. As one YA novelist puts it, “I think teens are particularly aware of this, perhaps because they’re not so invested in the status quo. Or perhaps because this is the world they’re inheriting, and they’re [upset] that we’re trashing it. So there’s a thread of anxiety running through our culture.”

So the question is, how do we younger generations continue our wired, urban lives in a way that has less negative impact on our planet?

This is the main question driving this blog. My intention here is to chronicle my journey trying to answer this question, as well as share slices of my life in the one and only Big Mango. 

I hope you enjoy!

Pictured above is a sacred tree in my Sukhumvit neighborhood, wrapped in multi-colored swaths of cloth denoting it as particularly powerful spirit.